At Ippodo, which was, since 1717 AD, the oldest and most prestigious teashop in Kyoto. They treated us to a workshop today. It’s rare for me to visit a teashop and learn some great techniques of teaching about tea, in very approachable and accessible ways. The group tasted Gyokuro cold steeped or brewed at 50 C, how Sencha varies against Bancha, and saw a demonstration of how matcha can be whisked at supersonic speeds of 10 seconds or less. Seeing these teas in their cultural habitats were mind blowing experiences.
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